I’ve always loved the soft, buttery rolls at Texas Roadhouse, and after testing countless recipes, I finally nailed the perfect homemade version. The secret lies in balancing honey’s sweetness with just the right amount of yeast for that fluffy texture. But what really sets these rolls apart is the garlic butter brushed on top—trust me, you’ll want to know how it’s done.
Recipe
I can confidently say these Texas Roadhouse rolls are the closest you’ll ever get to the real deal without stepping foot in the restaurant. Soft, buttery, and slightly sweet, they’re the kind of bread you’ll want to devour straight out of the oven.
What makes them so special? A secret touch of honey in the dough and a generous brushing of melted garlic butter that takes them over the top. I’ve made these countless times for family dinners and gatherings, and they’re always the first thing to disappear.
The golden crust gives way to a pillowy interior that’s perfect for sopping up soups, pairing with steaks, or just enjoying on their own. Trust me, once you try this recipe, you’ll never settle for store-bought rolls again.
Let’s get baking!
Ingredients
To nail Texas Roadhouse’s legendary rolls, you’ll need a mix of pantry staples and a few key players that make all the difference. Warm milk and melted butter create that signature richness, while a touch of honey adds subtle sweetness. Don’t skip the yeast—it’s the backbone of those pillowy layers. Here’s the breakdown:
Dry Ingredients:
- All-purpose flour (4 cups): The base for a tender crumb. For extra fluff, swap in 1 cup bread flour.
- Sugar (¼ cup): Balances the yeast and enhances browning.
- Active dry yeast (1 packet): *Non-negotiable*—fresh yeast guarantees a proper rise. Check the expiration date!
- Salt (1 tsp): Enhances flavor; skip it and the rolls taste flat.
Wet Ingredients:
- Whole milk (1 cup, warmed to 110°F): The fat content is key. In a pinch, 2% works, but avoid skim.
- Unsalted butter (¼ cup, melted + extra for brushing): Use real butter—no substitutes here.
- Honey (2 tbsp): Adds depth. Maple syrup works if you’re out.
- Egg (1, room temp): Binds the dough. Cold eggs can hinder rising.
Pro Tips:
- Brush with melted butter right after baking for that glossy, irresistible finish.
- Knead by hand if possible—it builds texture better than a mixer.
- Let dough rise in a warm spot (like an oven with the light on) for maximum puff.
Little Wins:
- Sprinkle with cinnamon sugar before baking for a sweet twist.
- Serve with Roadhouse’s cinnamon honey butter (mix ½ cup butter, 1 tbsp honey, and ¼ tsp cinnamon).
How to Make the Best Authentic Texas Roadhouse Rolls
- Activate the yeast by dissolving it in warm water with a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy. This step guarantees your rolls rise properly.
- In a large mixing bowl, combine milk, sugar, melted butter, and eggs. Use room-temperature ingredients for better blending and consistency.
- Gradually add the yeast mixture to the wet ingredients, stirring gently until well incorporated. This creates a smooth base for your dough.
- Slowly mix in the flour, one cup at a time, until a soft dough forms. Avoid overmixing, which can make the rolls dense. Pro tip: Reserve a bit of flour for kneading.
- On a floured surface, knead the dough for about 5–7 minutes until it becomes elastic and smooth. This develops the gluten for a chewy texture.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1–1.5 hours until it doubles in size. Patience here pays off!
- Punch down the dough to release air bubbles, then divide it into equal portions (about 24 rolls). Shape them into smooth balls for uniformity.
- Arrange the rolls on a greased baking sheet, leaving some space between them to expand. Cover and let them rise again for 20–30 minutes.
- Preheat your oven to 350°F (175°C) while the rolls are proofing. Consistent oven temperature is key to golden-brown perfection.
- Bake the rolls for 15–20 minutes until they’re lightly golden on top. Rotate the pan halfway through for even baking. Visual cue: They should sound hollow when tapped.
- While still warm, brush the rolls generously with melted butter. This adds flavor and keeps them soft. Serve immediately for the best experience!
Nutrition
Texas Roadhouse Rolls are a delicious buttery treat, but they come with nutritional considerations. Below is the breakdown per serving:
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 220 | 9g | 5g | 25mg | 310mg | 30g | 1g | 5g | 5g |
Chef Tips
When making Texas Roadhouse Rolls, I’ve found that ensuring the dough rises properly is key to achieving that light, fluffy texture. I always use warm milk to activate the yeast and let the dough rest in a warm spot.
Don’t rush the rise—it’s worth the wait. I also brush melted butter on top right after baking for that irresistible golden finish and extra flavor.
